Before plates, before utensils, there was flatbread.
Flatbreads are some of the simplest foods you can make. Just a few basic ingredients and you’ll have bread that is warm and satisfying. Found in cultures all over the world—from Mexican tortillas to Middle Eastern pita, and naan said to have originated in Persia—flatbreads have been a staple for thousands of years across different nations.
What makes flatbread special is how versatile it is. It can be soft or crisp, thick or thin, cooked in a pan, on a griddle, or even over an open flame. In fact, in some early traditions, flatbreads were said to be cooked on heated shields over fire, and some journals even say that flatbreads had been used as a primary utensil for scooping or holding a meal, long before plates, spoon, and fork were invented.
This recipe by Lizzie Cawley reimagines flatbread using Sunwarrior’s Oganic Psyllium Husk Powder. Incorporating psyllium husk into the mixture gives a more elastic and easier-to-knead dough. Beyond texture, psyllium husk is also known for its gentle digestive benefits, making this version not only satisfying to eat but also supportive of a happy, well-balanced tummy.
Ingredients
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1 cup all-purpose flour
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1/2 tsp baking powder
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1/2 tsp salt
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3/4 cup warm water
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2 tsp olive oil
Instructions
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In a bowl, whisk together the flour, psyllium husk powder, baking powder, and salt until well combined.
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Add the warm water and olive oil, then mix immediately until a dough forms. Let it rest for 1-2 minutes to allow it to thicken.
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Knead the dough gently until it becomes soft and slightly elastic.
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Divide the dough into four equal portions. On a lightly floured surface, roll each piece out thinly.
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Heat a skillet over medium heat. Cook each flatbread for 2-3 minutes per side, until lightly golden brown with brown spots.
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Serve warm and enjoy!
